Miso Mushrooms & Green Rice

The freshness of the green rice, the creaminess of the cashew dressing, the umami & the meatiness of Portobello mushrooms and the crunch of the salty walnuts make the winning combination.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Servings 4 people

Ingredients
 
 

For the Rice:

For the Mushrooms:

For the Miso Cashew Dressing:

Instructions
 

  • Heat oven to 200°C and line a flat baking tray with parchment.
  • For the mushrooms: Lay the mushrooms on the baking tray, top side down. In a small bowl, mix together miso paste, sesame oil and garlic and top each mushroom with a tablespoon of the miso mixture. Bake for 25-30 minutes.
  • For the Miso Cashew Dressing: In a food processor, blitz together all of the miso cashew dressing ingredients - add a little water to reach your preferred consistency - set aside.
  • For the Rice: in a food Processor, blitz together the coriander, spinach, green chilli and lime. Heat the rice packets in the microwave and fold the blitzed mixture into the rice with a little salt and a drizzle of sesame oil.
  • For the Walnuts: In a non stick fry pan over a high heat, fry off the chopped walnuts until browned - last minute add a splash of soy sauce and fry off until evaporated. Set aside.
  • In a bowl layer the rice, mushrooms, a drizzle of cashew dressing, a sprinkle of walnuts, some extra spinach and coriander.
Keyword vegetarian
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.